Cauliflower Gratin in Cheese Sauce Recipe
This French-style cauliflower gratin is a bowlful of comfort: tender cauliflower florets in a thick cheese sauce, topped with a crisp golden crust. In France, bakes like this often appear at family weeknight dinners because you can prepare them in advance and simply pop them in the oven. It’s a great way to get even veggie-sceptics to eat cauliflower without complaining.
This gratin turns simple cauliflower into a rich, crowd-pleasing dish with a silky cheese sauce and a crunchy top, ideal for cosy family dinners or make-ahead meals.
Chef's tips
Let the cauliflower steam dry well after boiling so the sauce doesn’t get watery. Taste the cheese sauce before pouring it over the vegetables and adjust the seasoning—once baked, it’s harder to correct.
How to serve
Serve straight from the baking dish at the table, with a big spoon for scooping generous portions. A crisp green salad with a sharp vinaigrette balances the richness perfectly.
Ingredients
- cauliflower medium, about 800 g - 1 piece
- butter - 40 g
- wheat flour - 40 g
- milk warm or at room temperature - 500 ml
- yellow cheese well-melting, grated, e.g. Gruyère or Emmental - 120 g
- 30% cream - 80 ml
- nutmeg grated - 0.25 teaspoons
- breadcrumbs - 3 tablespoons
- olive oil for greasing the dish - 1 tablespoon
- salt for cooking the cauliflower and seasoning the sauce
- white pepper to taste, you can use black pepper instead
Preparation
- Cut the cauliflower into florets and slice the thicker stalks into smaller pieces. Rinse thoroughly under running water.
- Bring a large pot of water with 1 teaspoon of salt to the boil. Add the cauliflower and cook for 5–7 minutes, until slightly tender but still firm to the bite. Drain and set aside to steam dry.
- Preheat the oven to 190°C (top and bottom heat). Lightly grease a baking dish with olive oil.
- In a saucepan, melt the butter over medium heat. Add the flour and whisk for about 1 minute until a smooth, lump-free paste forms.
- Gradually pour in the milk, whisking vigorously all the time so the sauce stays smooth. Cook for 4–5 minutes until it thickens to the consistency of heavy cream.
- Add the cream, half of the grated cheese, nutmeg, a pinch of salt and pepper. Stir until the cheese has melted and the sauce is smooth.
- Spread the cauliflower florets in an even layer on the bottom of the baking dish. Pour the hot cheese sauce over them so most of the cauliflower is covered.
- In a small bowl, mix the remaining cheese with the breadcrumbs and sprinkle over the top of the gratin.
- Place the dish in the preheated oven and bake for 20–25 minutes, until the top is golden and slightly crisp and the sauce is gently bubbling around the edges.
- After removing from the oven, let the gratin stand for 5–10 minutes so the sauce thickens slightly and the portions are easier to cut.
Storage
Leftover gratin keeps well in the fridge for up to 2 days; reheat covered in the oven or in a microwave-safe dish. The texture of the topping will be softer after reheating but the flavour remains comforting.
I often prepare two smaller dishes at once—one to eat the same day and one to freeze for a busy weeknight when I want something homemade without the effort.
